NEW YORK CITY — Vermin, dirty dishes and poor personal cleanliness — restaurants across the city have dirty secrets they’d rather not share. But New York City’s Health Department is watching.
Every year, inspectors arrive unannounced at more than 25,000 restaurants to examine health and safety standards. Most eateries pass inspections, but some fall short of the city’s standards, accruing violation points for everything from broken light bulbs to “public health hazards,” like vermin and failure to follow food safety protocols.
Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 points warranting an ‘A’ and violations totaling 28 points or more earning a ‘C’ (this system is criticized for its efficacy by some gourmands).
Public health hazards that can’t be resolved on the spot, like a mouse or fly infestation, pose a bigger issue: immediate closure.
Here’s all the eateries that the Department of Health closed down since Feb. 20.
Manhattan
Anjappar (116 Lexington Ave.)
Violation Points: 62
Evidence of mice or live mice in establishment’s food or non-food areas.Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Ansa Coffee (101 Thompson St.)
Violation Points: 60
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.Live roaches in facility’s food or non-food area.Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. Brooklyn
Poppy’s – Pasta Kitchen (191 Columbia St.)
Violation Points: 64
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.Evidence of mice or live mice in establishment’s food or non-food areas.Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Mr. Nosh (3323 Avenue N)
Violation Points: 73
Hot TCS food item not held at or above 140 °F.Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.Evidence of mice or live mice in establishment’s food or non-food areas.Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
Lucky Chix (1533 Myrtle Ave.)
Violation Points: 41
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures. Evidence of rats or live rats in establishment’s food or non-food areas. Queens
Café 48 (212-09 48th Ave.)
Violation Points: 48
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Evidence of mice or live mice in establishment’s food or non-food areas.
Sabor Restaurant & Bakery (15-20 College Point Blvd.)
Violation Points: 52
Evidence of mice or live mice in establishment’s food or non-food areas.Hot TCS food item not held at or above 140 °F.Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Staten Island
The Sculpt Café (1584 Richmond Rd.)
Violation Points: 43
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.No approved written standard operating procedure for avoiding contamination by refillable returnable containers.